Description
A delicious and nutritious twist on classic mac and cheese that kids will love, sneaking in healthy ingredients without compromising on flavor.
Ingredients
Scale
- 8 oz whole wheat pasta
- 1 cup cauliflower (steamed and mashed)
- 1 cup sharp cheddar cheese (grated)
- 1/2 cup Greek yogurt
- 1 cup milk
- 2 tbsp butter
- 1/2 cup frozen peas (optional)
- Salt and pepper to taste
Instructions
- Boil the whole wheat pasta according to package instructions. Drain and set aside.
- Steam and mash the cauliflower or carrots.
- In a saucepan, melt the butter over medium heat and add milk, stirring to combine.
- Add the mashed vegetables and sharp cheddar cheese, stirring until cheese is melted.
- Mix in Greek yogurt for extra creaminess.
- Add the cooked pasta to the sauce and stir until well combined. Season with salt and pepper.
- If desired, stir in frozen peas and bake until bubbly or serve directly from the pot.
Notes
For a creamier sauce, let it simmer before mixing with pasta. Leftover mac and cheese can be refrigerated or frozen. Reheat with a splash of milk for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 30mg